4株沙漠小球藻对几种常用抗生素的敏感性研究

目的:对分离自新疆沙漠的4株小球藻GTD8A1、GTD4A-1、GTD7C-2和TLD6B进行几种常用基因工程抗生素的敏感性研究,以期筛选出沙漠小球藻基因工程中选择标记的抗生素。方法:运用藻株在液体培养过程中藻体颜色变化和血球板细胞计数的方法,系统性研究沙漠小球藻对几种常用基因工程抗生素的敏感性。结果:4株沙漠小球藻对卡那霉素和链霉素都非常敏感,敏感浓度(细胞致死浓度,下同)均为25μg/m L;对氯霉素也很敏感,GTD8A1、GTD7C-2和TLD6B的敏感浓度也均为25μg/m L,GTD4A-1的敏感浓度为100μg/m L;4株沙漠小球藻对氨苄西林和头孢霉素的敏感性都不是很明显,在一定的浓度范围,氨苄西林和头孢霉素对藻细胞的生长还具有促进作用,当氨苄西林和头孢霉素的浓度很高时才表现出一定的抑制作用。结论:卡那霉素和链霉素可作为沙漠小球藻基因工程选择标记中的2种抗生素,为今后建立其遗传转化系统奠定了基础。     

支原体对抗生素的敏感性

近年来出现了多种新型抗生素。它们比目前常用的抗生素优点更多,而且很多种除抗细菌外,还能抑制和杀灭支原体,这对于细胞培养工作者无疑是一大“福音”。但目前,这些抗生素大都还没有在国内广泛使用,而且有关它们的文献分散在各种医学和药学杂志上,查阅不便。为了有针对性地设计杀灭支原体的配方,有必要将国际上发表的有关文献加以整理,以便应用。     

两株乳酸菌的产酸性能及其对抗生素敏感性研究

从市售酸奶中分离出2株乳酸菌,经鉴定为嗜热链球菌(St)与保加利亚乳杆菌(Lb),并对其产酸性能及对抗生素敏感性进行了研究。结果表明:St与Lb 1∶1混合发酵效果优于单菌发酵;乳酸菌对4种抗生素类药物敏感性较弱,服用该类药物对人体肠道内乳酸菌的有益作用产生的影响较小。     

三株螺原体对抗生素敏感性的体外测定

对我国新分离的两个螺原体和典型的柑桔僵化病螺原体,在体外条件下对10种抗生素的敏感性进行了测定;其敏感程度用最小生长抑制浓度(MIC)和最小致死浓度(MBC)表示。结果表明,红霉素、四环素、土霉素等有较强的生长抑制和致死作用;其次是氯霉素、夹竹桃霉素、庆大霉素;作用较弱的有链霉素、新霉素、卡那霉素;青霉素在试验浓度范围内(0.01—2000μg/ml)无作用。三株供试菌中,以柑桔僵化病螺原体(Sc189)对10种抗生素最敏感,新分离的两个螺原体CH-1和CB-2的敏感性相似。同时,不同培养时间对MIC测定     

三株螺原体对抗生素敏感性的体外测定

对我国新分离的两个螺原体和典型的柑桔僵化病螺原体,在体外条件下对10种抗生素的敏感性进行了测定;其敏感程度用最小生长抑制浓度(MIC)和最小致死浓度(MBC)表示。结果表明,红霉素、四环素、土霉素等有较强的生长抑制和致死作用;其次是氯霉素、夹竹桃霉素、庆大霉素;作用较弱的有链霉素,新霉素、卡那霉素;青霉素在试验浓度范围内(0.01—2000μg/ml)无作用。三株供试菌中,以柑桔僵化病螺原体(Sc189)对10种抗生素最敏感,新分离的两个螺原体CH-1和CB-2的敏感性相似。同时,不同培养时间对MIC测定     

不同时期分离的淋病奈瑟菌对5种抗生素的敏感性研究

目的：研究杭州市不同时期分离的林病奈瑟菌对5种抗生素的敏感性。方法：用琼脂烯释法对门诊1998年7月～2001年10月分离的285株淋病奈瑟菌进行青霉素、四环素、壮观霉素、氧氟沙星及头孢曲松的最小抑菌浓度（MIC）测定,并就PPNG株和non-PPNG株菌的MIC值进行了比较。结果：青霉素、四环毒等5种抗生素MIC值2001年～1998年两者之间比较,青霉素、四环素等5种抗生素MIC值2001年与1998年两者之间比较,除壮观霉素没有变化外,其余都有显著变化,而氧氟沙星变化最大,PP-NG菌株与非PPNG株菌MIC值除氧氟沙星外均存在差异。结论：表明了杭州市淋病奈瑟菌5种抗生素耐药性变迁,以便为临床选择用药提供依据。     

双歧杆菌质粒的检测及其对抗生素敏感性

本文应用ＬｅＢＬａｎｃ法提取６种２０株双歧杆菌菌株的质粒,发现共有４个种的６株菌株存在着１～３个质粒,多数质粒的分子量小于６．０ｋｂ。存在质粒的双歧杆菌包括分离自人的短双歧杆菌、青春双歧杆菌、两歧双岐杆菌和婴儿双歧杆菌。用固体培养基滤纸片抑菌圈法测定双歧杆菌对１５种常用抗生素的敏感性,结果表明,测试的２０株双歧杆菌菌株对所检测的１５种抗生素的敏感性无规律可循,而且质粒消除实验表明质粒的存在与所检测的抗生素抗性无相关性。     

一种基于LC-MS的抗生素敏感性快速确定方法

目的探索利用液相色谱-质谱（LC—MS）进行细菌快速药敏试验的方法。方法选择肠杆菌科和非发酵菌,以头孢他啶作为目标抗生素,测定不同时间段培养肉汤内头孢他啶的残存量作为判断药敏结果的依据。结果不同敏感性的细菌培养基中残留的头孢他啶量差异有统计学意义（P〈0．05）。结论LC—MS技术可以用于细菌的快速药敏试验。     

应用于乳酸菌的非抗生素抗性选择标记系统

 乳酸菌是一类重要的安全型微生物,在免疫载体疫苗开发及食品菌株改良等医疗、食品领域均有广泛的应用.非抗生素抗性选择标记是乳酸菌基因工程菌株构建中必不可少的关键组成部分,也是目前乳酸菌研究的前沿和热点.根据筛选时质粒和受体菌之间的表型关系及特征,主要分为显性选择标记、互补型选择标记、显性/互补型选择标记、双质粒选择标记4大类.其中显性选择标记中的细菌素抗性/免疫性选择标记及互补型选择标记中的糖类选择标记均有较大的发展潜力及应用空间;双质粒选择标记系统构建的筛选过程新颖独特,为整个选择标记系统的发展开辟了新的途径及思路.     

Glutamine deamidation by cereal-associated lactic acid bacteria

AIMS: It was the aim of our work to investigate glutamine deamidation by lactic acid bacteria isolated from cereal fermentations and to elucidate the ecological and technological relevance in baking of the conversion of glutamine to glutamate. METHODS AND RESULTS: Lactobacillus sanfranciscensis and Lact. reuteri were found to display glutaminase activity. The addition of glutamine to modified Man, Rogosa and Sharp medium increased the cell yields of Lact. sanfranciscensis, as well as the production of lactic and acetic acid. The final pH; however, was increased in the glutamine-containing medium. The addition of 47 mmol kg(-1) glutamate to chemically acidified doughs significantly changed the bread flavour. In sourdoughs with enhanced proteolytic activity, strain-dependent production of 27-120 mmol glutamate per kilogram sourdough was observed. CONCLUSIONS: Lactobacillus sanfranciscensis and Lact. reuteri converted glutamine into glutamate; this conversion improves the acid tolerance of lactobacilli and significantly influences wheat bread flavour. SIGNIFICANCE AND IMPACT OF THE STUDY: This paper illustrates the complex interaction of sourdough-lactobacilli with their environment: the flour provides substrates for metabolic activities that enable the lactobacilli to reach higher cell counts, and the produced metabolite may be one of the reasons why the flavour of fermented breads is different to the flavour of chemically acidified breads.     

Probiotic properties of vaginal lactic acid bacteria to prevent metritis in cattle

AIMS: The isolation of bovine vaginal lactic acid bacteria (LAB) and the screening of their beneficial properties to select those that could be used as probiotics in the prevention of bovine metritis were performed. METHODS AND RESULTS: Out of 76 Lactobacillus sp. and seven Streptococcus sp. strains, a small number showed high- and medium hydrophobicity when the microbial adhesion to hydrocarbons method (MATH) was applied. In the agar plate diffusion test, a large number of strains inhibited vaginal bovine Escherichia coli 99/14 and human E. coli. This inhibition was due to acid. Only a few strains inhibited Actinomyces pyogenes 96/393, a pathogen isolated from bovine metritis. This inhibition remained after neutralization. The taxonomic identification of the selected strains was carried out by an amplified ribosomal DNA restriction analysis (ARDRA). Most of the strains were identified as Lactobacillus fermentum, a few as Lactobacillus gasseri and one as Lactobacillus rhamnosus. CONCLUSIONS: Bovine vaginal lactobacilli strains have differential surface properties. The strains selected are capable of inhibiting specific metritis pathogens. SIGNIFICANCE AND IMPACT OF THE STUDY: Our results can be applied for future studies to design a probiotic product to prevent metritis in dairy postpartum cows.     

Adaptation of lactic acid bacteria to unfavorable growth conditions

The adaptation of lactic acid bacteria (LAB) to unfavorable growth conditions, e.g., depletion of nutrient sources, overthreshold cell density of a population, or antibiotic impact, was shown to include: (1) formation of cyst-like dormant cells (CDC) providing for survival and species preservation and (2) realization of intra-population phenotypic variability, which is demonstrated by development of non-dominant colonies on plates inoculated with CDC suspensions. In Lactobacillus plantarum, the dormant cells, which retained viability and heat resistance for a long time, were formed in 10- and 20-fold concentrated suspensions of the stationary phase cells. In 4-month cell suspensions, two types of cells were present, CDC and L-forms. The CDC of Lactococcus lactis were formed in (1) post-stationary cultures grown under glucose limitation and (2) in stationary phase cultures resuspended in starvation medium (without glucose). Populations of CDC stored for different periods of time varied in the ability for phase variation; as a result, both variants exhibited a shift of the population’s CDC spectrum to the transition of the dominant S-colony type to the R-type up to complete substitution (by day 25). In Lactobacillus acidophilus AT-41, CDC appeared in (1) post-stationary cultures grown on a nitrogen-limited medium; (2) autolyzing cultures treated with ampicillin or erythromycin; and (3) concentrated (10- and 20-fold) suspensions of stationary-phase cells. At plating of L. acidophilus CDC, the substitution of the S-type for the dominant R-type in variants (1) (day 30), (2) (100 μg/ml ampicillin, day 10), and (3) (day 25) was 68.6%, 30.1%, and 61.2%, respectively. The S-variant of L. acidophilus was used for development of a novel lactofermented product based on vegetable (beet) juice fermentation, which sustained high titer of viable cells (2 × 10⁶ cells/ml).     

The impact of lactic acid bacteria on cheese flavor

Abstract Chesse flavor is a manifestation of complex interactions of volatile and non-volatile flavor-active compounds plus tactual perception. Numerous agents, including lactic acid bacteria, procece the flavou sensations. The effect of lactic acid bacteria is more dominant in cheese varieties with limited growth of secondary flora. This review describes the indirect and direct impacts of lactic acid bacteria in cheese with emphasis on carbohydrate fermentation, changes in oxidation-reduction potential, interactions with non-starter bacteria, autolysis, proteolytic and peptidolytic activities, transport of metabolites and flavor production.     

Enhanced lactic acid bacteria viability with yeast coincubation under acidic conditions

ABSTRACT

The enhancing effects of yeasts on the viability of lactic acid bacteria (LAB) under acidic conditions were investigated. Meyerozyma guilliermondii, coaggregative with both LAB strains under acidic conditions, significantly enhanced the viability of Lactobacillus pentosus and L. paracasei in pH 3.0 lactic acid (LA) buffer at 10°C (p < 0.05). Non-coaggregative yeasts (Saccharomyces cerevisiae, Schizosaccharomyces pombe, and Cyberlindnera saturnus) also significantly enhanced the LAB viability (p < 0.05), and physical contact between LAB and yeasts was not essential for the viability-enhancing effect, indicating that the coaggregation had no relation to the enhancing mechanism. Although yeast metabolites and LA assimilation had no enhancing effect, hydrogen peroxide (H₂O₂) decreased after yeast coincubation, and H₂O₂ elimination improved L. pentosus viability. H₂O₂ elimination alone did not sufficiently improve L. paracasei viability, but the addition of antioxidants was effective. These results suggest that the antioxidant activity of yeast increased the LAB viability under acidic conditions.     

Development of detection medium for hard-to-culture beer-spoilage lactic acid bacteria

Aims:  To develop a detection medium for hard-to-culture beer-spoilage lactic acid bacteria (LAB). Methods and Results:  Four hard-to-culture beer-spoilage strains of LAB, belonging to Lactobacillus paracollinoides and Lactobacillus lindneri, have been obtained by repeatedly subculturing the wild-type strains in beer. To develop a countermeasure against these hard-to-culture beer-spoilage LAB, a beer-based medium was modified. As a consequence, the supplementation of a small amount of de Man Rogosa Sharpe medium was found to enhance the growth of hard-to-culture beer-spoilage LAB strains obtained in this study. In addition, sodium acetate was shown to improve the selectivity of this beer-based medium. Further comparative study was performed with five other media widely used for the detection of beer-spoilage LAB in the brewing industry. This study revealed that the newly developed medium, designated advanced beer-spoiler detection (ABD) medium, possessed superior sensitivity for hard-to-culture beer-spoilage LAB and comparable sensitivity with easy-to-culture beer-spoilage LAB. Moreover, ABD medium was found to suppress the growth of nonspoilage micro-organisms, and thereby allow the selective growth of beer-spoilage LAB. Conclusions:  Advanced beer-spoiler detection medium is considered as an effective tool for comprehensive detection of beer-spoilage LAB in breweries. Significance and Impact of the Study:  The detection by ABD medium can be used as an indicator for differentiating the beer-spoilage ability of LAB without further confirmatory tests in breweries.     

Immunomodulatory function of lactic acid bacteria

Using mice, we found that oral administration of Bifidobacterium breve YIT4064 (B. breve) activated the humoral immune system, augmented anti-rotavirus IgA production or anti-influenza virus (IFV) IgG production and protected against rotavirus infection or influenza infection, respectively. Furthermore, when the B. breve was given to infants from an infant home, there was a significant reduction of the frequency of rotavirus shedding in stool samples during the administration of the bacteria. It was also found, again using mice, that oral administration of Lactobacillus casei strain Shirota (LcS) stimulated type 1 helper T (Th1) cells, activated the cellular immune system and inhibited incidence of tumors and IgE production. These results demonstrated that these two strains of lactic acid bacteria modulated the different immune systems each in its own way and prevented against various diseases.     

Acquired antibiotic resistance in lactic acid bacteria from food

Acquired antibiotic resistance, i.e. resistance genes located on conjugative or mobilizable plasmids and transposons can be found in species living in habitats (e.g. human and animal intestines) which are regularly challenged with antibiotics. Most data are available for enterococci and enteric lactobacilli. Raw material from animals (milk and meat) which are inadvertantly contaminated with fecal matters during production will carry antibiotic resistant lactic acid bacteria into the final fermented products such as raw milk cheeses and raw sausages. The discovered conjugative genetic elements of LAB isolated from animals and food are very similar to elements studied previously in pathogenic streptococci and enterococci, e.g. -type replicating plasmids of the pAM1, pIP501-family, and transposons of the Tn916-type. Observed resistance genes include known genes like tetM, ermAM, cat, sat and vanA. A composite 29'871 bp resistance plasmid detected in Lactococcus lacti s subsp. lactis isolated from a raw milk soft cheese contains tetS previously described in Listeria monocytogenes, cat and str from Staphylococcus aureus. Three out of five IS elements on the plasmid are almost or completely identical to IS1216 present in the vanA resistance transposon Tn1546. These data support the view that in antibiotic challenged habitats lactic acid bacteria like other bacteria participate in the communication systems which transfer resistance traits over species and genus borders. The prevalence of such bacteria with acquired resistances like enterococci is high in animals (and humans) which are regularly treated with antibiotics. The transfer of antibiotic resistant bacteria from animals into fermented and other food can be avoided if the raw substrate milk or meat is pasteurized or heat treated. Antibiotic resistance traits as selectable markers in genetic modification of lactic acid bacteria for different purposes are presently being replaced, e.g. by metabo lic traits to generate food-grade vectors.